Tag Archives: fondant

It’s a weird feeling knowing that I only have one class left of all the Wilton cake decorating classes. At least I know that I am now capable of making many, many types of flowers. Including the ones I made last night including carnations, daisies and “fantasy flowers”:

Next week is my last course and my last cake – I am going to miss them. Would you ever take a cake decorating class?

P.S. Apparently my gum paste worked well enough to make these flowers, even though they did take longer than normal to dry.

Share this:

Like this:

Today I made my first “official” fondant cake. I learned how to cover cakes, make fondant roses and make fondant bows. I have to make 40 fondant roses by next week. Holy man.

I used a buttermilk marble cake and put raspberries in the icing in the filling. Do note that it’s not a good idea to use frozen raspberries – they melt and like to escape, causing a mess. So learn from me and use fresh raspberries instead!

Share this:

Like this:

I’ve always wanted to make a fondant polka dot cake. Our friend’s birthday, where I was asked to bring a gluten free cake, was the perfect opportunity to make it. Leftover fondant + requiring cake + overzealous Bean =

I think it’s pretty. What’s in it? Well, it’s Coconut Milk Cake Cockaigne with strawberries in between layers and iced with quick icing that used coconut milk. I want you to know that putting sliced strawberries as filling works really well for sponge cakes but not so much for this yellow cake.

Heat oven to 350F and grease and flour cake pans (I used two 6″ springform pans, but 8 or 9 inch works well, too.)

Beat egg whites until stiff but not dry. Transfer to another bowl.

Whisk together flours, xathan gum, baking powder and salt thoroughly in a bowl. Set aside.

Beat margerine until creamy. Gradually add sugar and beat until very light and fluffy, about 5 minutes.

Beat in egg yolks and add vanilla.

On low speed, add the flour mixture in 3 parts alternating with the coconut milk in 2 parts, beating until just smooth.

Stir in Coconut.

Fold in 1/4 of egg whites into the batter, then fold in the remaining whites.

Scrape batter into pans, smoothing the top.

Bake 20-25 minutes for 3-8″ pans or 40+ minutes for 6″ pans. (Watch the cake through the window in your oven. Once the middle looks “set” and has risen to make a dome shape, start checking the cake. Before that and it is likely the cake will fall!)

Leave in pan for a few minutes, then turn out onto wire rack. Cool completely.

Since my 6″ cakes were pretty thick, I decided to cut each layer in half. I did it mostly following these instructions.

Tada! Not bad for my first time! (yes, there is a crack in the cake. It stresses the importance of greasing and flouring your pans well. Haha. Stresses. I just made a really bad engineering joke.)

Once the cake was sliced, I lined each layer with strawberries and created an “icing dam” like so:

But since you’re not going to use strawberries, you’ll need to first make the icing dam, then pour/spread whatever filling you are using.

Stack all the layers and be impressed with your own psuedo Tower of Pisa:

Now, go wild with your icing until everything is covered and smooth(ish). Then cover with rolled fondant:

Yes, I am a messy baker, thank you very much. Now add polka dots to your heart’s content!